Description
Luscious white chocolate raspberry dream cake blends creamy elegance with fruity charm. Rich layers of moist cake and tangy raspberry filling promise pure dessert bliss for passionate bakers.
Ingredients
Scale
- 1.5 cups (360 ml) all-purpose flour
- 2.5 tsp (12.5 ml) baking powder
- 0.5 tsp (2.5 ml) salt
- 1 cup (226 g) unsalted butter, softened
- 1.75 cups (350 g) granulated sugar
- 4 large eggs
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (240 ml) whole milk
- 0.5 cup (120 ml) sour cream
- 1 cup (170 g) white chocolate chips, melted
- 0.75 cup (180 ml) raspberry preserves
- Fresh raspberries for garnish
Instructions
- Heat the oven to 350F (175C) and prepare two 9-inch cake pans by coating with grease and flour.
- Combine dry ingredients including flour, baking powder, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- Cream butter and sugar in a separate bowl until the mixture becomes airy and pale, creating a light texture.
- Incorporate eggs individually into the butter mixture, blending after each addition, then mix in vanilla extract for enhanced flavor.
- Create a liquid base by gently stirring milk and sour cream together.
- Gradually integrate the flour mixture and milk mixture into the butter base, alternating between the two and mixing until the batter achieves a smooth, consistent texture.
- Carefully fold melted white chocolate into the batter, ensuring even incorporation without deflating the mixture.
- Pour the batter evenly between the prepared cake pans.
- Distribute small dollops of raspberry preserves across the surface of each cake batter, then use a toothpick to create elegant swirling patterns.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick which should emerge clean when the cakes are fully cooked.
- Allow cakes to cool completely at room temperature before applying white chocolate buttercream frosting.
- Decorate the finished cake with fresh raspberries for a vibrant, elegant presentation.
Notes
- Swap sour cream with Greek yogurt for a lighter, tangier twist that still keeps the cake moist and tender.
- When melting white chocolate, use a double boiler or microwave in short bursts to prevent scorching and maintain smooth texture.
- Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend for celiac or sensitive individuals.
- Enhance raspberry flavor by adding a splash of raspberry liqueur to the preserves or using homemade raspberry compote for more intense fruity notes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg